Pandan Angku for Malaysia Food Fest - 班兰(红)龟糕献给马来西亚美食节

Angku kueh, this is a nyonya kueh (soft cake) Traditionally, it is in red colour but today there a lot of us are more health conscious. More of us prefer to have natural colouring to be added to our food. Natural colouring like colour of Bunga Telang (blue), red yeast rice (red), beet root (purplish red) , pandan leaves and  green tea (green),and etc.

This is my Pandan Angku..'ang' means red and 'ku' means tortoise = red tortoise soft cake(Isn't this a funny translation??...=p)  This is a Nyonya sweet dessert. Today my Pandan Amgku is green colour and. Here for the red ones.

Pandan Angku

recipe source:  a book of Nyonya Delights

Ingredients A:

350 g glutinous flour

50 g castor sugar

250 ml water

100 ml thick coconut milk

50 ml pandan juice(i used 10 piece of pandan leaves, cut into sections , add 30ml of water to blend)

100 ml corn oil (i used only 2 tbsp)

Ingredients B:

50 g rice flour

120ml water

1 tbsp wheat flour

Filling:

300 g grated coconut

100 g castor sugar (can replace with palm sugar or gula melaka)

3 pieces pandan leave

50 ml corn oil

**i used mung bean  for my pandan angku. My mung bean filling ..HERE

To do the filling:

1)  In a non stick pan stir fried the grated coconut and pandan leaves until aroma.

2) Add in grated plam sugar, keep stiring  until sugar disslove.

30 Add in oil and mixed well. Dish up and set aside. (I rolled this filling into  small balls @ 15g per piece 

To do the dough:

1) Mixed ingredients B well  and cooked until it form into a dough. 

2) Add ingredient A and B and mixed and knead into a smooth dough. (pic 1+2)

3) Divide into small  ball @30g per ball.  **Cover the rest of the dough while  you are working, to prevent the dough become dry. If the dough becomes dry, it will crack and will be really hard to work with. Just knead the dough again a few times, it will become soft and workable again.

4) Flatten a small ball (dough) (thin at all side and thicker in the middle) Wrap in the filling and sealed the edges properly.

5) Sprinkle some flour onto the angku mould, knock out the excess. Press the wrapped angku into the Angky mould, Knock out and place on a piece of oiled banana leaves. Repeat the same to the rest.

6) Arrange the angkus onto steaming tray and steam over rolling boiled water heat for 5 -6 minutes.

~going to steam in the wok~

~After cooked, take out from the wok and brush up a little oil~

I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks